Stuffed Peppers

Last week I had all these peppers in my fridge and I kept seeing and hearing all about stuffed peppers over and over again. I figured It's a sign, I'm going to make them this week. 

I used to love the flavor of sausage in stuffed peppers so I decided to add some vegan sausage to the mix. To me, this is what made these so yummy. I decided not to add cheese because I wanted to limit the number of processed ingredients in the recipe. If you wanted to you could add some plant-based cheese but I do add some nutritional yeast to get that cheesy flavor.

This Is What You Will Need

4 peppers with the tops cut off and seeds and ribs removed. Dice the tops and add with onions.

1 medium onion diced

4 cloves of garlic minced

1/2 cup of mushrooms diced

1 1/2 cups of cooked brown rice

1/2 cup Veggie broth, could use water.

1/2 cup of nutritional yeast

1 Tbsp. olive oil

28 oz. diced tomatoes

1/2 tsp. of garlic powder

1/2 tsp. onion powder

3 Vegan sausages diced

1tsp dried basil

Salt to taste.

What You Need To Do

Preheat over to 375 degrees. In a large saute pan heat olive oil on medium-high heat.

Put prepared peppers aside.

Add onions, garlic,  and the pepper tops and cook until onions start to get slightly clear. Add mushrooms and heat through.

Add tomatoes and rice and heat through. Add garlic and onion powder, basil,  and nutritional yeast, mix together. Add water or veggie broth if the mixture is too dry. Add diced sausage and bring to a simmer. Remove from heat.

Place prepared peppers in a  small baking dish that will fit peppers standing up. Fill each pepper with the filling. Put a small amount of water in the bottom of the baking dish and place in the oven uncovered. Only cover if you don't like any crunchiness.

Cook at 375 for 40 minutes or until peppers start to brown very slightly.

Serve immediately and enjoy.

These are excellent as leftovers, almost better the next day!

Xo, Tina

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